Policy makers, the medical community, and education officials may have the best intentions and the most up-to-date nutritional information for feeding school kids, but those kids must actually want to put said food into their mouths or it’s all just a giant bureaucratic waste of money and effort.
Last November, I visited Northside Elementary School in Chapel Hill, which is part of the Chapel Hill Carrboro City Schools system, to write for the INDY about the history of school lunch and the ways schools were addressing the 2010 Healthy, Hunger-Free Kids Act, signed into law by President Obama. It set new standards for fruits, vegetables, whole grains, sugar, sodium, and fats in school lunches. To meet them, the district hired food-service contractor Chartwells to manage its nutrition programs.
March is National Nutrition Month, and last Thursday, McDougle Elementary School held an event to celebrate National Whole Grain Sampling Day, a push to expose more Americans to nutritious whole grains. Liz Cartano, the Chartwells director of dining at CCHCS, along with district chef Jordan Keyser and dietician Lynne Privette, were joined by Jay Ziobrowski.